If you grow mint in your yard or on your patio then you probably have about a hundred times more mint than you could ever use. And while it is great in pasta and in salads a little goes a long way. This recipe calls for 1/2-1 cup of chopped fresh mint, depending on how strongly flavoured you want your ice cream to be, and makes approximately 1.5 litres of delicious ice cream!
Fresh Mint Chocolate Chip Ice Cream
Makes: 1.5 litres
Time: 24 hours + 6 hours to cool
Ingredients:
2 1/4 cups whipping cream
1/2-1 cup chopped fresh mint
1 can sweetened condensed milk
3 drops green gel food colouring
1 cup chocolate chips roughly chopped
Steps:
- Chop mint and place in a sealed contained with whipping cream. Refrigerate over night (up to 24 hours)
- Strain cream and remove mint leaves
- Whip cream until stiff peaks form
- In a separate bowl mix sweetened condensed milk and food colouring
- Fold cream into condensed milk in 3-4 additions
- Once the cream is incorporated gently fold in chocolate chips
- Transfer mixture to freezer safe containers and freeze for at least 6 hours before serving
sweet and pea 